There is nothing better on a cold winter day than a steaming bowl of chili (yes we have winter in South Louisiana, all 3 days of it). Since I love chili and Nathan (my husband) and I are vegetarian (mostly vegan); I decided to try to make vegan chili. I think it turned out pretty good.

When we finally get on our new homestead I am hoping we will be able to grow enough of our vegetables to use either fresh or home canned vegetables most of our dishes. Until then we use what we have available.

Main Ingredients

1 large onion chopped

4 large cloves garlic minced (or more…you can never have enough garlic)

1 large bell pepper chopped

3 stalks celery chopped

2 large carrots chopped

2 medium potatoes diced (nice bite sized pieces)

1 cup whole kernel corn

3 cups diced tomatoes

2 cups beans (use the beans of your choice)

4 cups hot water

3 Tbsp olive oil

Spice Mix Ingredients

1/4 cup maple syrup or molasses

2 Tbsp Bragg’s Amino Acid

2 Tbsp balsamic vinegar

1 Tbsp spicy brown mustard

2 cups tomato juice

1 Tbsp tumeric

1 Tbsp cumin

1 Tbsp smoked paprika

2 Tbsp granulated garlic

2 Tbsp granulated onion

2 Tbsp red chili powder

4 Tbsp dark chili powder

2 tsp smoked salt

Directions

Heat 3 Tbsp of olive oil in a large sauce pan. Saute the prepared onions, celery, bell peppers, and garlic until the onions become clear. Add the diced potatoes and just begin to heat through. Add the whole kernel corn and diced tomatoes and heat through again. Add 4 cups hot water and 2 cups beans. Let this come to a small boil over medium heat.

While bringing the pot back to a boil, mix the Spice Mix together in a 2 cup (or larger measuring cup). Start by adding all wet ingredients to the cup and mix well. Now add all of the dry ingredients and mix well. The Spice Mix will be very thick.

Once the pot has begun a slow boil, add the prepared Spice Mix and stir in thoroughly. Cook uncovered for approximately 1 hour. This will allow the potatoes to cook through and will reduce the liquid slightly making a nice thick chili.